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As the temperature drops and the days grow shorter, there’s nothing quite like a warm, nourishing bowl of soup to lift your spirits and comfort your body. Soups have a unique ability to provide warmth and satisfaction, making them an essential part of any fall or winter meal plan. Among the myriad of soup recipes, creamy broccoli and white cheddar soup stands out for its delightful blend of flavors and nutritional benefits. This dish is not only delicious but also offers a perfect balance of comfort and health, making it an ideal choice for family dinners or cozy nights in.

Creamy Broccoli and White Cheddar Soup

Warm up your chilly evenings with a bowl of creamy broccoli and white cheddar soup. This delightful dish combines fresh broccoli, sharp white cheddar cheese, and buttery potatoes for a satisfying and nutritious meal. With aromatic onion and garlic enhancing the flavor, this soup is as comforting as it is healthy. Perfect for family dinners or cozy nights in, explore the simple steps to prepare this delicious recipe and enjoy the heartwarming goodness it brings to your table.
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Ingredients
  

4 cups fresh broccoli florets (about 1 large head)

1 medium onion, diced

3 cloves garlic, minced

4 cups vegetable broth

1 medium potato, peeled and diced (for creaminess)

1 cup heavy cream

2 cups shredded white cheddar cheese

2 tablespoons olive oil

1 teaspoon salt (adjust to taste)

½ teaspoon black pepper

½ teaspoon nutmeg (optional)

Fresh chives or parsley for garnish (optional)

Instructions
 

Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent. Add the minced garlic and sauté for another minute, being careful not to burn it.

    Cook the Vegetables: Add the diced potato and broccoli florets to the pot. Stir to combine, then pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15-20 minutes, or until the broccoli and potatoes are tender.

      Blend the Soup: Once the vegetables are soft, use an immersion blender to carefully blend the soup until smooth. If you prefer a chunkier texture, blend just half of the soup and leave some broccoli pieces intact. Alternatively, you can transfer the soup to a countertop blender in batches, but be cautious of the hot liquid.

        Add Cream and Cheese: Return the blended soup to the pot. Stir in the heavy cream, salt, black pepper, and nutmeg. Heat the soup over low-medium heat until warm. Gradually mix in the shredded white cheddar cheese, stirring until melted and fully combined.

          Adjust Seasoning: Taste the soup and adjust seasoning if needed. If it’s too thick, you can add a bit more vegetable broth or cream to reach your desired consistency.

            Serve and Garnish: Ladle the soup into bowls and garnish with chopped chives or parsley if desired. Serve warm with crusty bread or crackers for a hearty meal.

              Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6